Sweet Potato Stacks

Layering thin slices of sweet potatoes with melted butter and fragrant fresh herbs makes for an appetizer that tastes and smells amazing. Maple syrup finishes these little stacks off with just a hint of sweetness.

Serves: 24Cook: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 24

Ingredients

6 sweet potatoes (8 oz. each, about 4” long), peeled

3/4 cup Kroger® Butter, softened

Fresh sage or rosemary leaves, finely chopped

1/2 cup pure maple syrup

Directions

Step 1

Heat oven to 400°F. Spray a 24-cup muffin pan with cooking spray.

Step 2

Slice each sweet potato horizontally into 32 (⅛” thick) rounds. Place 1 slice in a prepared muffin cup. Brush with a small amount of butter and sprinkle with bit of herbs. Repeat 7 more times to make an 8-slice stack. Repeat to make 24 stacks total. Drizzle about 1 teaspoon maple syrup over each.

Step 3

Bake stacks 30-40 minutes until fork-tender. Tip: Cover stack with foil for the last 10 minutes of cooking if they are getting too brown on top.

Nutrition Information

Amount per serving

Calories

100

Total Fat

6g

Saturated Fat

3.5g

Cholesterol

15mg

Sodium

20mg

Total Carbohydrate

11g

Dietary Fiber

0.5g

Sugars

6g

Protein

0.5g

Recipe Information

Serves: 24

Ingredients

6 sweet potatoes (8 oz. each, about 4” long), peeled

3/4 cup Kroger® Butter, softened

Fresh sage or rosemary leaves, finely chopped

1/2 cup pure maple syrup

Directions

Step 1

Heat oven to 400°F. Spray a 24-cup muffin pan with cooking spray.

Step 2

Slice each sweet potato horizontally into 32 (⅛” thick) rounds. Place 1 slice in a prepared muffin cup. Brush with a small amount of butter and sprinkle with bit of herbs. Repeat 7 more times to make an 8-slice stack. Repeat to make 24 stacks total. Drizzle about 1 teaspoon maple syrup over each.

Step 3

Bake stacks 30-40 minutes until fork-tender. Tip: Cover stack with foil for the last 10 minutes of cooking if they are getting too brown on top.